Goat Cheese and Pecan Shortbread Tart



  • 2 cups U.S. pecans
  • 3/4 cup sugar
  • 3 cups flour
  • 2 sticks (1 cup) unsalted butter, cut into 8 pieces, softened
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract

Filling and Garnish:

  • 2 eggs, lightly beaten
  • 12 ounces goat cheese, crumbled
  • 1 cup heavy cream
  • 1/2 cup honey, divided
  • 13 pecan halves, lightly toasted or sautéed in butter


For the pastry, combine the pecans and sugar in a food processor. Process until the pecans are finely chopped. Add the flour and pulse until mixed. Add the butter and process until mixed. Whisk the egg and vanilla together in a bowl. Add the egg mixture to the food processor. Process until a dough forms.

Divide the dough into three equal portions. Press one portion into an 8-inch tart pan with a removable bottom. Chill for 30 minutes or longer. Flatten the remaining dough into 2 disks and wrap each tightly in plastic wrap and then in foil. Freeze for future use.

Preheat the oven to 350 degrees. Bake the tart for 25 minutes or until golden brown. Cool in the pan on a wire rack.

For the filling, whisk together the eggs, cheese, heavy cream, and ¼ cup of the honey. A food processor makes this step extremely easy. Pour the filling into the baked tart shell. Bake for 30 to 40 minutes or until set. Cool in the pan on a wire rack. Chill in the refrigerator for 4 to 6 hours.

Remove the sides of the tart pan. Decorate the top of the tart by making a ring with the pecan halves. Drizzle the top of each slice with some of the remaining honey.